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Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley--"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times--is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautees beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets."
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautees beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets."
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
26 of 28 people found the following review helpful:
5.0 out of 5 stars
Simply Superb,
By
This review is from: The French Laundry Cookbook (Hardcover)
If you want to cook Michelin standard recipes look no further than this cookbook from what many rate as the Best restaurant in the world. Although whether this Napa Valley restaurant is the worlds best may be a matter of personal taste, what is certainly not in doubt is the quality of this work. The recipes are clearly laid out with comprehensive instructions. All the recipes would be Michelin star winning in Europe and though not for the faint hearted are stunning and worth all the effort required.
The book is beautifully shot and is in itself a work of art. It almost goes without saying that any serious amateur or proffessional cook should have this bible on their shelf. Superb (but from the best restaurant in the world you would expect no less!)
15 of 17 people found the following review helpful:
5.0 out of 5 stars
Fantastic,
By
This review is from: The French Laundry Cookbook (Hardcover)
This book is amazing. Not only does it look great, the recipes contained within it are superb. It is so beautifully produced that it wouldn't look out of place on your coffee table or in your kitchen.
However, it is the food that this is really about. The French Laundry has three Michelin stars and is consistantly voted the best restaurant in North America and one of the top five in the world. Having been lucky enough to eat there and then wondered how the chefs are able to create such amazing dishes, I now know. This book makes it possible to create Michelin star dishes at home. Sure, they can be very fiddly and a lot of work, but you can do it and it really makes you appreciate the work that goes into putting that marvellous food in front of the customers, day in/day out. If you are really serious about good quality, haute cuisine then this book is a must. If you're not, then enjoy it for the fabulous photography and anecdotes, and leave it on your coffee table to impress guests.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Much more than a cookbook--it's an educational experience.,
This review is from: The French Laundry Cookbook (Hardcover)
I know that this legendery book has been around over 12 years but it is just one that I return to time & again....Here are some reasons for this:
The French Laundry Cookbook is much more than a cookbook--it's an educational experience. As the first cookbook from Thomas Keller, chef and proprietor of culinary temple The French Laundry in Napa Valley, it not only provides the recipes for 150 of his elegant creations, but takes you on a journey through essays, profiles and exceptional photography. The book is separated into six categories: canapés, first course, fish, meat, cheese and dessert. This cookbook is not for the novice chef, as Keller's recipes can be very involved--they are time-consuming and require commitment. They are the exact recipes the restaurant uses daily and are not simplified for at-home cooking, although helpful tips are included to make some aspects easier. Throughout the book, Keller takes brief pauses to elaborate on subjects he feels are significant, such as "The Importance of Hollandaise" and "The Importance of Trussing a Chicken." Stocks, sauces, powders and vegetable cutting techniques are also featured and explained in detail. Profiles are used to give the ingredients a personality, such as "The Pittsburgh Lamber," "The Mushroom Lady," and "The Accidental Fishmonger." Each story teaches you something about that ingredient and offers a new appreciation for it. The recipes, as well as the dining experience at The French Laundry, begin with one of Keller's favorite dishes, "cornets," or salmon tartare with sweet red onion crème fraīche. Other featured recipes include soft poached quail eggs with applewood smoked bacon, Chesapeake Bay soft-shell crab "sandwich," citrus-marinated salmon, and saddle of rabbit in applewood-smoked bacon with caramelized fennel and fennel oil. If you have a passion for culinary art, and the time to invest in it, The French Laundry Cookbook is a must-have. Keller's approach to classical French cuisine encourages chefs to slow down and fully engage themselves in cooking--something that has been replaced by the fast food and frozen dinners mentality of today's society
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